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Peppery Peach Sauce

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“From Yahoo group files”
1hr 30mins
8 half pints

Ingredients Nutrition

  • 4 lbs fresh peaches or 3 (16 ounce) packagesfrozen unsweetened peach slices
  • 2 cups sugar
  • 1 (5 1/2 ounce) can peaches or 1 (5 1/2 ounce) can apricot nectar
  • 14 cup cider vinegar
  • 1 tablespoon lemon juice
  • 1 fresh red chile pepper (about 1 Tbsp) or 1 habanero pepper, seeded and very finely chopped (about 1 Tbsp)
  • 12 teaspoon salt
  • 2 cloves garlic, minced
  • 1 12 cups fresh raspberries


  1. Wash, peel and pit fresh peaches, if using. Place half of the fresh or frozen peaches in a food processor or blender. Cover and process or blend until peaches are very finely chopped. Transfer chopped peaches to a 6 quart saucepan. Repeat with remaining peaches.
  2. Add sugar, nectar, vinegar, lemon juice, chile pepper, salt and garlic to the pot. Bring to a boil then reduce heat and simmer, uncovered for 15 to 20 minutes or until desired consistency, stirring occasionally. Remove from heat. Stir in raspberries.
  3. Ladle hot sauce into prepared jars leaving a 1/4" headspace. Process jars in a boiling water bath for 15 minutes. Adjust time according to your altitude.
  4. To Serve: Stir sauce. Serve with broiled, roasted or grilled poultry, pork or ham.

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